Showing posts with label Lamb. Show all posts
Showing posts with label Lamb. Show all posts

Saturday, April 13, 2024

Lamb Shank

 


Braised Lamb Shank

2 lamb shanks

3 tbsp. olive oil, separated

1 tsp. kosher salt

1 tsp. pepper

1 onion finely diced

1-2 cloves garlic, minced

½ cup chopped carrots

½ cup chopped celery

1½ cups red wine

2 cups stewed tomatoes

1 cups vegetable broth

1 bay leaf

2-3 sprigs fresh thyme

Preheat oven to 350ยบ

After patting lamb shanks dry, rub with salt and pepper.  Heat 2 tbsp. oil in large cast iron skillet over high heat.  Sear the lamb on all sides (about 5-6 minutes total).  Be sure to get all sides.

Lower heat to medium and remove lamb drain any excess fat.  Add 1 tbsp. olive oil and cook the onion and garlic just until aromatic then add celery and carrot and cook 5 more minutes.  Add remaining ingredients and stir to combine.  Add lamb shanks back to skillet and make sure they are almost covered with liquid.  Bring to a simmer over medium heat.  

Once the liquid begins to bubble, turn off heat, place cover over skillet and place in oven.  Cook for two hours.  Remove lid, check to make sure lamb is tender, if not cook with lid on a little longer, then remove and cook for an additional 30 minutes.

Once tender and cooked, remove lamb shanks and serve with mashed tatas, or your favorite sides.  Pass the sauce please.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries.



Monday, April 6, 2015

Easter Dinner - Crock Pot Lamb Shank




1.64 lb. Lamb Shank
1 sprig rosemary
1 clove garlic
½ lemon, zest and juiced
2 tbsp. cooking sherry
½ tbsp. olive oil
1 tsp. kosher salt
Fresh ground black pepper

Combine above ingredients in large zip lock bag and marinade for 24 hours.
Remove from bag, discard marinade. Brown lamb shank on all sides and place in crock pot on top of sliced onions.

½ onion, slice and place in bottom of crock pot
5 cloves garlic, halved, chopped, crushed
½ cup Summer Shady beer
1 tbsp. Worcestershire sauce
1 pkt. Beef flavored Raman noodle seasoning
10 oz. diced tomatoes with Chile peppers
1 tbsp. basil
1 bay leaf, crushed

Stir remaining ingredients together and pour over brown lamb shank. Cook on low for 8 hours. Remove and serve with veggies and broth if desired.


© Crackerberries 2015